International
Vegetarian Union
Vegan Indian Recipes - Vegetables / Curries Contributed by Vegetarians and Vegans from around the world

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Theeyal

Shallots/Zuchini squash/brinjal/bitter guard/raw mango/green apple/etc.-
1/2 lbs.
Cut into small pieces, if using squash/pavakka.
(Also you can cut pavakka into thin round pieces if you like).
If using mango/apple/brinjal, cut into long pieces, 3cm long and
1.5cm thick.
If using shallots, either use them whole or cut into halves

fenugreek powder - 1/4 teaspoon

chilli powder - 1/2 spoon

coriander powder - 2 or 2 1/2 spoon

turmeric powder - 1/4 teaspoon

onion - 1/2, cut into small pieces

green chilli (optional) - 2 or 3, cut round, 1cm thick

tamarind paste (concentrated) - 1 tablespoon

sugar - 2 teaspoon

oil, salt, mustard seeds. curry leaves is optional.

Heat oil, fry mustard seeds, add onion and green chilli, stir for
a few minutes, and then add curry leaves, stir for a while, then add
salt, sugar, and all the powders, stir for a while until the mixture
turns brown, then add veg., and a cup of water.
Then add tamarind paste.
(If not using tamarind paste, then put tamarind in a cup of boiled
water for a few minutes, and squeeze it well to get the juice out
of it, and you can add that tamarind water instead of adding just
water to the mixture).
Stir well, cover it and cook until it is well cooked.
(You can add coconut milk if you like; tastes better without it.)
It is ready to serve!